Classic Chelsea Buns

    2 hours 30 min

    During the 17th and 18th centuries, Londoners would flock to the 'Chelsea Bun House' on Pimlico Road to enjoy these soft, sweet and sticky fruited buns. This version is simple to make and taste fantastic. They are freezer friendly, so feel free to double the batch.


    37 people made this

    Makes: 6 buns

    • For the Bread
    • 250g bread flour, divided
    • 2 teaspoons caster sugar
    • 1 (7g) sachet dried active yeast
    • 125ml warm milk
    • 25g butter
    • 1 large egg, beaten
    • For the Filling
    • 50g butter, cut into small cubes
    • 50g dark brown soft sugar
    • 50g currants
    • 50g sultanas
    • 25g cut mixed peel
    • For the Glaze
    • warmed honey as needed

    Prep:25min  ›  Cook:25min  ›  Extra time:1hr40min proofing  ›  Ready in:2hr30min 

    1. Place 75g flour, 2 teaspoons caster sugar, yeast and warm milk into the bowl of a stand mixer. Beat until well combined and let sit for 20 to 30 minutes or until frothy.
    2. Meanwhile, rub 25g butter into the remaining flour until the mixture resembles breadcrumbs. Add to the yeasted mixture with the egg. With the dough hook attachment, knead the mixture until the dough is smooth and elastic.
    3. Cover the bowl and place in a warm area to prove until double in size, about 45 minutes to 1 hour.
    4. Punch the dough down and transfer to a flour work surface. Roll the dough out into a rectangle of about 1cm thickness.
    5. Scatter butter cubes, sugar, currants, sultanas and mixed peel evenly over the dough and roll up like a swiss roll.
    6. Cut into 6 equal sized pieces and transfer to a lined baking tray cut side down, leaving adequate room for expansion. Cover with a damp tea towel and place in a warm area to prove until double in size, about 30 to 45 minutes.
    7. Meanwhile, preheat oven to 200 C / Gas 6.
    8. Spray the buns with water and bake in preheated oven for 25 to 30 minutes or until golden and puffy. Remove from oven and immediately brush with warm honey. Let cool in tray for 5 minutes before transferring to a wire rack to cool fully.

    To make these buns a little healthier

    Try adding half white and half wholemeal flour.

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    Reviews in English (3)


    These turned out lovely. I bake quite a lot and usually get good reviews but these were so popular people are still talking about them (and the fact they can't believe they were homemade!) weeks later. I'm more of cake baker than bread and buns and quite new to working with yeast but since getting a new stand mixer I've been trying my hand dough and they they came out plump and lovely. Instead of glazing I put a small trickle of thick icing over them. yum!  -  03 Dec 2012


    absolutely scrummy!!  -  19 Apr 2011


    tried another sites recipe first, turned out like rockcakes. tried yours and they have turned out beautiful. used maple syrup as the glaze and it worked a treat. only thing i will add next time is cinnamon and a sugar topping as every chelsea bun i have ever eaten had cinnamon in it and i missed it. thank you again. mr les drover  -  09 Feb 2016